Malasada-flavored ice cream has become a reality at Pipeline Bakeshop &Creamery at 3632 Waialae Ave. Malafrozada debuted officially Easter Sunday.

“We pasteurize our own base; it’s a malasada base, not vanilla,” said owner and chief ice cream maker Gayla Young.

She test-marketed the new flavor in the shop, promoting it via Instagram, and “people trip out on it, because it’s like eating a malasada but it’s not a malasada.”

It has flipped on its head the generations-old belief that malasadas are best eaten piping hot. That said, Pipeline still makes malasadas to order, served hot with a choice of plain or flavored sugars.

Malafrozada is studded with chunks of the bakery’s malasadas as well as caramelized sugar and other ingredients, so it is creamy, but has texture from the fried dough and crunch from the sugar, she said. “I’m really excited to launch it,” Young said prior to its debut.

A natural extension of her new treat? “Malamode,” of course, a malasada served a la mode with Malafrozada.

“We’ve only been open for six months, and we’ve had such incredible support from the community across the island,” she said. In addition to malasadas, multi-hued “cake bombs” and other baked goods in a variety of flavors are popular throughout the day. From when school gets out into the evening hours, Young’s ice creams are in demand.

“I make all the ice cream myself and have other people helping out with everything else that we make,” she said. “What we do is very rustic, what you’d expect to get from Grandma’s kitchen,” in keeping with her goal “to have a neighborhood bakery with good, old-fashioned goodies.”

The malafrozada sells for $3.50 a scoop or $9 per pint, and 100 pints sold by noon on Sunday.

The shop is closed Mondays and Tuesdays, giving Young time to craft a new batch. “To see the response and people loving the idea is really awesome … and rewarding,” Young said.

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